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Liver Pate

Liver Pate

Makes about 8-12 servings

1/2 cup grass-fed butter (Straus, Kerrygold, Kate’s) or grass-fed ghee, divided

1 yellow onion, chopped

Sea salt

2 cloves garlic, minced

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 pound grass-fed, organic, pasture-raised beef liver, white membrane layer and connective tissue removed and sliced into strips (*See Notes Below)

Ground black pepper

1 tablespoon red wine or balsamic vinegar

1. Heat 2 tablespoons butter or ghee in a large sauté pan or skillet. Add onion and a pinch of salt and cook until golden, about 5-7 minutes. Add the garlic and herbs and cook another 30 seconds. Move the onions over to one edge of the pan to make space for the liver.

2. Add the liver, sprinkling with ¼ teaspoon salt and a big pinch ground black pepper. Cook liver until it is no longer bloody (the inside should be a rosy color). Remove from heat, and set aside to cool slightly.

3. Transfer cooked onions and liver to a food processor along with the vinegar, and remaining butter/ghee (cut into chunks). Process until completely smooth, scraping down the sides of the food processor when needed. Taste, adding additional salt, pepper, or vinegar if needed.

4. Transfer pate to a glass container. You can divide the pate into multiple containers and freeze some. If you are freezing, top pate with a layer of melted butter before storing.

*Notes: To make the liver taste less "livery" can soak your liver in milk or water with lemon juice for two hours prior to cooking. Add enough liquid to cover. Drain away liquid, rinse with water, pat dry, and proceed with cooking instructions. It is very important to remove all of the white membrane for a smooth texture after pureeing.


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